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Hey Nomsters, Kim here! I’m really excited for today’s post because I’m sharing my mom’s bulgogi recipe with you all. She’s a fantastic cook, so I grew up eating delicious Korean food all day, every day. I’m going to be featuring more of her stuff on here moving forward so definitely make sure to keep an eye out.
This bulgogi recipe’s different from others because she does a few things that are “out of the norm,” but I love her take on the traditional Korean dish, and I hope you will, too. She’s all about healthy eating so she likes to incorporate extra veggies whenever possible – more on that later though. So, this is what you’re gonna need to start with:
- 2lbs of shaved beef (we like getting ours from Trader Joe’s)
- 1 small vidalia onion
- 1 TBSP of minced garlic (we make ours fresh, but you can also buy some at your local supermarket)
- 1/2 cup of soy sauce
- 1 TBSP rice wine
- 3 TBSP water
- 2 TBSP of brown sugar
- 1 TBSP of avocado oil (or any kind of cooking oil you’d like to use)
- black pepper to taste
- bean sprouts (1-2 handfuls, optional)
- Take your shaved beef and trim it (optional) before adding it to a big bowl.
- Chop up your onion and throw that in as well.
- In a separate bowl, combine your garlic, soy sauce, rice wine, water, and brown sugar.
- Mix it thoroughly before marinating your beef with it.
- Let it sit for at least 30 minutes.
- Grab a big pot and add 2 TBSP of oil and wait until it’s nice and hot.
- Take however much you want and get your stir fry on! My family LOVES onions so my mom chopped up even more and added it to the mix while it was cooking on the stove.
- If you want to up your veggie intake, wash a handful (or two) of bean sprouts and toss them in your pot as well. They add a lot of great texture to the dish!
-  Add pepper to taste before enjoying your bulgogi with rice and kimchi… or at least that’s how we like to enjoy it. It’s great with doenjang jjigae too – such a classic combo!
Since there’s a good amount of bulgogi marinated, we typically put the rest in baggies to freeze for another day. There are so many different ways to enjoy this Korean staple, but I personally love the way my mom makes hers. She usually also adds scallions, but we didn’t have any on us at the time. You can just add them in while you’re cooking though!
If you want to try bulgogi in a totally different form, my Crispy Bulgogi Rice Paper Rolls wrap that same marinated beef with melty mozzarella inside an egg-dipped rice paper shell and air fry it until the shell crunches.
Anyways, I hope you enjoyed reading today’s post! If you have any questions about how to make this dish at home, make sure to let us know by commenting below. For more on delish recipes, make sure to check outthis tab, and stay tuned for more content coming your way. Until next time, Nomsters – happy eating!
Print PrintEasy Bulgogi at Home
- Total Time: 50
- Yield: 4 to 6 servings 1x
- Diet: Dairy Free
Description
This easy bulgogi marinates thin-shaved beef in a sweet-savory soy, garlic, and brown sugar sauce, then stir-fries it fast for a classic Korean dinner that comes together on a weeknight.
Ingredients
- 2 lbs shaved beef
- 1 small vidalia onion
- 1 tbsp minced garlic
- 1/2 cup soy sauce
- 1 tbsp rice wine
- 3 tbsp water
- 2 tbsp brown sugar
- 1 tbsp avocado oil (or any cooking oil)
- Black pepper, to taste
- Bean sprouts (1 to 2 handfuls, optional)
Get Recipe Ingredients
Instructions
- Prep the beef. Trim the shaved beef if you like and add it to a large bowl. Chop the onion and add it in.
- Make the marinade. In a separate bowl, combine the garlic, soy sauce, rice wine, water, and brown sugar, and mix well.
- Marinate. Pour the marinade over the beef and onion, mix to coat, and let it sit at least 30 minutes.
- Cook. Heat a large pot or pan with the oil until hot. Add the marinated beef and stir-fry until cooked through. Toss in the bean sprouts for the last minute if using.
- Serve. Add black pepper to taste and serve with rice and kimchi.
Notes
- Shaved beef (often labeled for hot pot or cheesesteak) cooks in minutes; you can also freeze a steak briefly and slice it thin.
- A 30-minute marinade is the minimum; overnight gives even deeper flavor.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg